CN103284074A - A preparation method for a chestnut flavor stomach-invigorating steamed sponge cake - Google Patents
A preparation method for a chestnut flavor stomach-invigorating steamed sponge cake Download PDFInfo
- Publication number
- CN103284074A CN103284074A CN2013100942338A CN201310094233A CN103284074A CN 103284074 A CN103284074 A CN 103284074A CN 2013100942338 A CN2013100942338 A CN 2013100942338A CN 201310094233 A CN201310094233 A CN 201310094233A CN 103284074 A CN103284074 A CN 103284074A
- Authority
- CN
- China
- Prior art keywords
- sponge cake
- minute
- weight
- parts
- steamed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a preparation method for a chestnut flavor stomach-invigorating steamed sponge cake. The chestnut flavor stomach-invigorating steamed sponge cake is prepared by using ingredients of 100-120 parts by weight of flour, 40-60 parts by weight of chestnut flour, 3-5 parts by weight of hawthorn, 1-3 parts by weight of Chinese yams, 0.8-1 parts by weight of mustard, 1-1.2 parts by weight of hericium, 1-1.5 parts by weight of amomum, 6-8 parts by weight of white sugar, 3-5 parts by weight of yeast, and 1-2 parts by weight of baking soda. The steamed sponge cake produced by using the method of the invention has a soft and refreshing taste; the chestnut added is rich in vitamins, fiber and carotene, and has functions of stomach invigorating and kidney tonifying; while hawthorn, Chinese yams, hericium and amomum have the effect of invigorating stomach and improving digestion.
Description
Technical field
The present invention relates to a kind of preparation method of Chinese chestnut flavor stomach invigorating steamed sponge cake.
Background technology
Steamed sponge cake is to originate from Guangdong Xuwen County traditional snack among the people, makes with sticky rice stewing the earliest, because of its taste delicate fragrance, entrance is tender and tasty and refreshing is that people like, is a kind of popular cake group food.Propagate through for many years, replace glutinous rice to make steamed sponge cake with flour mostly earlier, be aided with other condiments, make the preparation method diversification more of steamed sponge cake, taste is abundanter.
Summary of the invention
The object of the invention is to disclose a kind of preparation method of Chinese chestnut flavor stomach invigorating steamed sponge cake.
The present invention is achieved by the following technical solutions:
A kind of stomach invigorating Chinese chestnut flavor stomach invigorating steamed sponge cake is characterized in that being made up of the raw material of following weight portion:
Flour 100-120, rice-chestnut powder 40-60, hawthorn 3-5, Chinese yam 1-3, mustard 0.8-1, Hericium erinaceus 1-1.2, fructus amomi 1-1.5, white granulated sugar 6-8, yeast 3-5, sodium bicarbonate 1-2.
May further comprise the steps:
(1) will wash with flowing water after the hawthorn stoning of above-mentioned mass parts, drain the back and mix with Chinese yam, the Hericium erinaceus of above-mentioned mass parts, be ground into slurry;
(2) bind up with gauze after the fructus amomi of above-mentioned mass parts is pulverized, boiled 50-60 minute with its quality 4-5 decocting doubly then, leach decoction liquor, the fructus amomi slag boiled 20-30 minute with 2-3 times decocting again, leached and merged decoction liquor twice;
(3) Chinese hawthorn seed, leaf of GAIGUO, the adhesive rehmannia leaf of above-mentioned mass parts dried after, handle through 3-5 minute microwave disinfection, then grind into powder;
(4) yeast and sodium bicarbonate melted in an amount of 30-35 ℃ warm water open, leave standstill 10-15 minute after,
Slowly add in the compound of flour, rice-chestnut powder, white granulated sugar, mustard of above-mentioned mass parts, the powder that the slurry that after being stirred to evenly step (1) is obtained, the fructus amomi decoction liquor that step (2) obtains and step (3) obtain adds wherein, continues to be stirred to dense thick paste; (5) with preservative film with the sealing of the compound of dense thick paste, and place under 50-60 ℃ and ferment, increase to original 2-2.5 to volume and doubly stop fermentation;
(6) compound that ferments is transferred on the stainless steel steamer of brushing one deck edible oil on the inwall, the surface is scraped smooth with scraper plate, begin to be placed on pot and go up steaming, fill the cold water of 1/2-2/3 in the pot, steamed 15-20 minute with moderate heat earlier, change big fire then and steamed 10-20 minute, change little fire at last and steamed 10-15 minute;
(7) will steam good steamed sponge cake and transfer to shady and cool place, leave standstill cooling, with cutting knife steamed sponge cake be cut into fritter when treating that temperature drops to 40-45 ℃, namely.
Advantage of the present invention is:
The steamed sponge cake that the present invention produces has tender tasty and refreshing mouthfeel, also has abundant vitamin, crude fibre and carrotene etc. in the Chinese chestnut of adding, has the effect of strong stomach kidney tonifying, and hawthorn, Chinese yam, Hericium erinaceus and fructus amomi have the effect of stomach strengthening and digestion promoting simultaneously.
The specific embodiment
Embodiment
A kind of stomach invigorating Chinese chestnut flavor stomach invigorating steamed sponge cake, formed by the raw material of following weight portion:
Flour 100kg, rice-chestnut powder 40kg, hawthorn 3kg, Chinese yam 2kg, mustard 0.8kg, Hericium erinaceus 1kg, fructus amomi 1.2kg, white granulated sugar 6kg, yeast 3kg, sodium bicarbonate 1kg.
May further comprise the steps:
(1) will wash with flowing water after the hawthorn stoning of above-mentioned mass parts, drain the back and mix with Chinese yam, the Hericium erinaceus of above-mentioned mass parts, be ground into slurry;
(2) bind up with gauze after the fructus amomi of above-mentioned mass parts is pulverized, the decocting with 5 times of its quality boiled 60 minutes then, leached decoction liquor, and the fructus amomi slag boiled 30 minutes with 2-3 times decocting again, leached and merged decoction liquor twice;
(3) Chinese hawthorn seed, leaf of GAIGUO, the adhesive rehmannia leaf of above-mentioned mass parts dried after, handle through 5 minutes microwave disinfections, then grind into powder;
(4) yeast and sodium bicarbonate are melted in 35 ℃ of an amount of warm water open, after leaving standstill 15 minutes, slowly add in the compound of flour, rice-chestnut powder, white granulated sugar, mustard of above-mentioned mass parts, the powder that the slurry that after being stirred to evenly step (1) is obtained, the fructus amomi decoction liquor that step (2) obtains and step (3) obtain adds wherein, continues to be stirred to dense thick paste; (5) with preservative film with the sealing of the compound of dense thick paste, and place under 50 ℃ and ferment, increase to original 2 times to volume and stop fermentation;
(6) compound that ferments is transferred on the stainless steel steamer of brushing one deck edible oil on the inwall, with scraper plate the surface is scraped smoothly, begin to be placed on pot and go up to steam, fill 1/2 cold water in the pot, steamed 15 minutes with moderate heat earlier, change big fire then and steamed 20 minutes, change little fire at last and steamed 10 minutes;
(7) will steam good steamed sponge cake and transfer to shady and cool place, leave standstill cooling, with cutting knife steamed sponge cake be cut into fritter when treating that temperature drops to 40 ℃, namely.
Claims (2)
1. stomach invigorating Chinese chestnut flavor stomach invigorating steamed sponge cake is characterized in that being made up of the raw material of following weight portion:
Flour 100-120, rice-chestnut powder 40-60, hawthorn 3-5, Chinese yam 1-3, mustard 0.8-1, Hericium erinaceus 1-1.2, fructus amomi 1-1.5, Chinese hawthorn seed 1-1.2, leaf of GAIGUO 1-1.3, adhesive rehmannia leaf 0.8-1.2, white granulated sugar 6-8, yeast 3-5, sodium bicarbonate 1-2.
2. the preparation method of a kind of Chinese chestnut flavor stomach invigorating steamed sponge cake according to claim 1 is characterized in that may further comprise the steps:
(1) will wash with flowing water after the hawthorn stoning of above-mentioned mass parts, drain the back and mix with Chinese yam, the Hericium erinaceus of above-mentioned mass parts, be ground into slurry;
(2) bind up with gauze after the fructus amomi of above-mentioned mass parts is pulverized, boiled 50-60 minute with its quality 4-5 decocting doubly then, leach decoction liquor, the fructus amomi slag boiled 20-30 minute with 2-3 times decocting again, leached and merged decoction liquor twice;
(3) Chinese hawthorn seed, leaf of GAIGUO, the adhesive rehmannia leaf of above-mentioned mass parts dried after, handle through 3-5 minute microwave disinfection, then grind into powder;
(4) yeast and sodium bicarbonate melted in an amount of 30-35 ℃ warm water open, leave standstill 10-15 minute after,
Slowly add in the compound of flour, rice-chestnut powder, white granulated sugar, mustard of above-mentioned mass parts, the powder that the slurry that after being stirred to evenly step (1) is obtained, the fructus amomi decoction liquor that step (2) obtains and step (3) obtain adds wherein, continues to be stirred to dense thick paste;
(5) with preservative film with the sealing of the compound of dense thick paste, and place under 50-60 ℃ and ferment, increase to original 2-2.5 to volume and doubly stop fermentation;
(6) compound that ferments is transferred on the stainless steel steamer of brushing one deck edible oil on the inwall, the surface is scraped smooth with scraper plate, begin to be placed on pot and go up steaming, fill the cold water of 1/2-2/3 in the pot, steamed 15-20 minute with moderate heat earlier, change big fire then and steamed 10-20 minute, change little fire at last and steamed 10-15 minute;
(7) will steam good steamed sponge cake and transfer to shady and cool place, leave standstill cooling, with cutting knife steamed sponge cake be cut into fritter when treating that temperature drops to 40-45 ℃, namely.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100942338A CN103284074A (en) | 2013-03-22 | 2013-03-22 | A preparation method for a chestnut flavor stomach-invigorating steamed sponge cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100942338A CN103284074A (en) | 2013-03-22 | 2013-03-22 | A preparation method for a chestnut flavor stomach-invigorating steamed sponge cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103284074A true CN103284074A (en) | 2013-09-11 |
Family
ID=49086053
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013100942338A Pending CN103284074A (en) | 2013-03-22 | 2013-03-22 | A preparation method for a chestnut flavor stomach-invigorating steamed sponge cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103284074A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256626A (en) * | 2014-10-24 | 2015-01-07 | 哈尔滨天一生态农副产品有限公司 | Cut cake with functions of stimulating appetite and tonifying spleen |
| CN104543740A (en) * | 2015-01-28 | 2015-04-29 | 丽水学院 | Preparation method of stomach-nourishing steamed sponge cake |
| CN104585657A (en) * | 2015-01-09 | 2015-05-06 | 李柏松 | Sandwich hawthorn capable of appetizing and preparation method thereof |
| CN105029219A (en) * | 2015-06-29 | 2015-11-11 | 安徽省怀宁县顶雪食品有限公司 | Preparation method of hericium erinaceus tribute cake |
| CN107691591A (en) * | 2017-12-05 | 2018-02-16 | 董悫 | A kind of Li Xiang deep-fried twisted dough sticks and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087784A (en) * | 1992-12-09 | 1994-06-15 | 眉山县粮油实业总公司工业公司 | Ferment cake powder |
| CN101326976A (en) * | 2008-07-25 | 2008-12-24 | 耿飞 | Cake for strengthening spleen and stimulating appetite |
| KR20100063179A (en) * | 2008-12-03 | 2010-06-11 | 이경환 | Functional characteristic rice cake and the manufacturing method |
| CN102450373A (en) * | 2010-10-25 | 2012-05-16 | 重庆市彭水县彭双科技有限公司 | Preparation method of chestnut rice cake |
| CN102613478A (en) * | 2011-11-09 | 2012-08-01 | 陆菊芳 | Making method of steamed sponge cake |
| CN102754867A (en) * | 2012-08-13 | 2012-10-31 | 河北栗源食品有限公司 | Method for processing chestnut cake |
-
2013
- 2013-03-22 CN CN2013100942338A patent/CN103284074A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087784A (en) * | 1992-12-09 | 1994-06-15 | 眉山县粮油实业总公司工业公司 | Ferment cake powder |
| CN101326976A (en) * | 2008-07-25 | 2008-12-24 | 耿飞 | Cake for strengthening spleen and stimulating appetite |
| KR20100063179A (en) * | 2008-12-03 | 2010-06-11 | 이경환 | Functional characteristic rice cake and the manufacturing method |
| CN102450373A (en) * | 2010-10-25 | 2012-05-16 | 重庆市彭水县彭双科技有限公司 | Preparation method of chestnut rice cake |
| CN102613478A (en) * | 2011-11-09 | 2012-08-01 | 陆菊芳 | Making method of steamed sponge cake |
| CN102754867A (en) * | 2012-08-13 | 2012-10-31 | 河北栗源食品有限公司 | Method for processing chestnut cake |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256626A (en) * | 2014-10-24 | 2015-01-07 | 哈尔滨天一生态农副产品有限公司 | Cut cake with functions of stimulating appetite and tonifying spleen |
| CN104585657A (en) * | 2015-01-09 | 2015-05-06 | 李柏松 | Sandwich hawthorn capable of appetizing and preparation method thereof |
| CN104543740A (en) * | 2015-01-28 | 2015-04-29 | 丽水学院 | Preparation method of stomach-nourishing steamed sponge cake |
| CN105029219A (en) * | 2015-06-29 | 2015-11-11 | 安徽省怀宁县顶雪食品有限公司 | Preparation method of hericium erinaceus tribute cake |
| CN107691591A (en) * | 2017-12-05 | 2018-02-16 | 董悫 | A kind of Li Xiang deep-fried twisted dough sticks and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103211159A (en) | Production method of sweet potato starch steamed sponge cake | |
| CN103891896B (en) | A kind of tribute chrysanthemum Chinese wolfberry tea | |
| CN103211158A (en) | Method for making antihypertensive corn steamed sponge cake | |
| CN103141554A (en) | Mushroom cookie and preparation method thereof | |
| CN103284074A (en) | A preparation method for a chestnut flavor stomach-invigorating steamed sponge cake | |
| CN109588676A (en) | A kind of pouring type gold ear tremella ears stock-cube and preparation method thereof | |
| CN106417496A (en) | Low sugar black tea flavor tea oil mooncake and preparation method thereof | |
| CN103211157A (en) | Production method of buckwheat flavor steamed sponge cake with walnut kernel | |
| CN103211053A (en) | Sweet black tea and preparation method thereof | |
| CN103110073A (en) | Vegetable juice vermicelli and preparation method thereof | |
| CN105076306A (en) | Toast comprising pueraria lobata, puffball and cladonia rangiferina (L.)Web., and preparation method for toast | |
| CN103222590A (en) | Semen Euryales coconut milk cake for qi tonifying | |
| CN103891835B (en) | Cookie made of canna edulis ker and bananas and making method thereof | |
| CN103859247B (en) | A kind of Fructus Lycii fruit jam and preparation method thereof | |
| CN103689723B (en) | Fructose type mulberry drink and production method thereof | |
| CN105123873A (en) | Sesame-flavor health biscuits and preparation method thereof | |
| CN104543205A (en) | Fresh ginger tea with function of enhancing memory | |
| CN103875776A (en) | Strawberry flavored pastry with wine scent and preparation method of strawberry flavored pastry | |
| CN103652957A (en) | Sweet mutton shashlik with plum blossom fragrance and preparation method thereof | |
| CN107467604A (en) | A kind of preparation method of caramel sunflower seed | |
| CN106901273A (en) | Use the method for gumbo powder processing and fabricating Flour product | |
| CN103989099B (en) | A kind of cold and dressed with sauce tasty and refreshing lotus rhizome cracknel and preparation method thereof | |
| CN103211160A (en) | Production method of steamed sponge cake with barley flour | |
| CN104604984A (en) | Stomach invigorating and digestion promoting dark plum crisp biscuit and making method thereof | |
| CN103948070A (en) | Preparation method of Chinese yam and pleurotus eryngii egg rolls |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130911 |
|
| RJ01 | Rejection of invention patent application after publication |